Shakshuka Eggs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shakshuka Eggs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Shakshuka Eggs.

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.
 
More Arabic Food Recipes:

Tunisian Potato Turnovers
Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  Moroccan Chicken Thighs  
 
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Makroud (Fried date cookies) Recipe

Photo: Makroud (Fried date cookies) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Makroud (Fried date cookies) recipe.  Enjoy the good taste of Arabic Food and learn how to make Makroud (Fried date cookies). 

Ingredients

1    Teaspoon active dry yeast
1    Cup lukewarm water
1    Tablespoon sugar
¼    Teaspoon saffron
½    Cup soft butter
41/2 Cups flour
¼    Teaspoon salt
½    Teaspoon cinnamon
1     Egg
2    Tablespoons orange spirit
1    Tablespoon vinegar
Oil for deep frying
Syrup

For the filling:-

Date paste
Marzipan paste
Chopped pistachio with orange blossom water
Sesame or pistachio or almond slices for garnishing

Method

-Blend yeast in lukewarm water and a pinch of sugar, set to foam.

-Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.

-Whisk butter, add sugar, beat until creamy.

-Mix flour with cinnamon and salt and add to batter, beat until well combined.

-Add both yeast and saffron mixture to the batter along with eggs.

-Dilute the orange blossom water and vinegar with the remaining amount of water, gradually add to the dough, knead until soft dough is obtained.

-Cover the dough and let rise for ½ an hour.

-Divide the dough. Roll on floured surface into thin dough.

-Mash the date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.

-Fill the dough either with the date or marzipan cylinder or the chopped pistachio, roll to form a cylinder.

-Cut the cylinder into equal slices.

-Deep fry the Makroud slices until golden brown from all sides. remove from oil transfer into syrup , then drip the excess syrup.

-Garnish as desired with sesame, chopped pistachio or almond slices.

Source: www.chefosama.com
 
More Arabic Food Recipes:  

Makroud el Louse Recipe
Halawet El-Riz  
Barazeq 
Date stuffed semolina cookies (Ma'amoul) 
Mamool  
Maamoul Recipes 
 
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Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe

Photo: Middle Eastern Chicken Thighs With Roasted
Vegetables, Harissa & Minted Yoghurt

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt.

I start this recipe by making my own harissa & chermoula pastes. These days you can buy delicious pre made condiments & marinades from your local gourmet store, but I love to start from scratch and make my own, as fresh is always best.

Serves 4 to 6

Ingredients

Harissa

3 Large, roasted Red capsicums peeled and deseeded
1 small Red chilli
2 Cloves Garlic
2 tablespoons roasted and ground cumin seeds
2 tablespoons roasted and ground coriander seeds
½ teaspoon Salt
½ teaspoon Sugar
1/3 cup vegetable oil

Chermoula Chicken

8 chicken thighs skinless and boneless

Chermoula Marinade

¼ cup Harissa from jar or see recipe
½ cup chopped Parsley
½ cup chopped Mint
½ cup chopped Coriander
2 Cloves Garlic
½ teaspoon Cinnamon
1 small Lemon roughly chopped, seeds removed
¼ cup vegetable oil
1 teaspoon sea salt

Roasted vegetables

2 Red Onions chopped into quarters
800 g Sweet potatoes cut into 2cm slices
3 parsnips each cut into 4
2 red capsicums cut into thick strips
2 tablespoons Olive Oil
2 Cloves chopped Garlic
1 tablespoon chopped Thyme
Salt & Pepper

Minted Yoghurt

½ cup Yoghurt
Sugar
Salt
Lemon
5 finely sliced Mint leaves

Method

Harissa

1. Blend all ingredients together in blender until smooth
2. Taste for chilli factor and seasoning.

Chermoula Chicken

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
3. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Chermoula Marinade

1. Blend all marinade ingredients together in blender until smooth.

Minted Yoghurt

1. Combine all together.

Middle Eastern Chicken Thighs

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Par boil parsnips for 8 mins then toss all vegetables together in a bowl with oil, garlic, thyme, s&p.
3. Bake in 180 fan oven for 1/2 hr, turning once during cooking time.
4. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
5. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Recipe by Anna Gare from The Best In Australia

More Arabic Food Recipes:

Moroccan Chicken with Squash and Dried Plums
Moroccan Chicken Thighs
Moroccan-style chicken with lentils
Chicken, harissa and aubergine tagine
Chicken tagine with apricots
Middle Eastern Chicken Pot and Butter-Nut Couscous

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Lamb tagine with dates & sweet potatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.


Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe - Moroccan lamb meatballs with harissa & couscous recipe

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Chicken & couscous one-pot recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken & couscous one-pot recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken & couscous one-pot.

This one-pot meal is perfect for fuss-free midweek entertaining
Easy

Serves 4
Preparation time 10 mins
Cook time 1 hr

Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method
1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition Per Serving
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

Recipe from Good Food magazine, June 2009.  

Moroccan chicken and couscous Recipe - Easy Moroccan chicken tagine recipe - Quick Tagine-Style Chicken Recipe

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